December 31, 2012

New Year's Eve at the Talbotts before the big move 34 numbers up the street.

People are out there on the C-E and in the restos scarfing up meals that exceed my yearly EDF/GDF bill but hey, I'm channeling Alfred E. Newman:

The chow, for those so interested, came from the Comptoir de la Gastronomie (goose foie gras, Gravlax, Escargots, salmon eggs) and from the Maison de Danemark came the delicious gravlax sauce). The fine de clair #2 oysters came from our local ecallier at the Délices de L'atlantique on Duhesme in the 18th Arr. Happy New Year to ALL!